ПОВЫШЕНИЕ БИОЛОГИЧЕСКОЙ ЦЕННОСТИ ПЛАВЛЕНЫХ СЫРОВ ДИКОРАСТУЩИМ СЫРЬЕМ

Abstract

The paper is devoted to the wild-growing plant raw materials used to increase the biological value of processed cheeses. Wild plants of Yakutia are a valuable source of food products. Adding food plants to dairy products enriches them with vitamins, minerals, proteins, carbohydrates and improves their taste qualities. The most commonly used plant is wormwood (Artemisia vulgaris). Wormwood is harvested before flowering in June. Another plant is flowering rush (Butomus umbellatus), which is often called “Yakut bread” by Yakuts. Studies have shown that introduction of flowering rush into food has a positive effect on human health. Particularly, it is effective for disorders of the gastrointestinal tract. Rose hips have a hematopoietic effect; they improve the body’s resistance to harmful environmental impacts, accelerate healing of wounds and bones, regulate the gallbladder and liver, perfectly fight spring vitamin deficiency and exhaustion. The described plants and rose hips are of great interest as an additional source when creating compound products with balanced protein. They are good for improving the organoleptic characteristics of processed cheeses. The study examined wild-growing plants that were added to the recipe of the processed cheese: Dutch cheese, milk powder, wild-growing plant raw materials (wormwood leaves, flowering rush, rose hips). The study established the balanced amino acid composition and examined the quality of dairy raw materials (Dutch cheese, milk powder) and wild-growing plants. The digestibility of the product was 96–98 %. The use of wild-growing plant raw materials for processed cheese production balanced the amino acid composition, increased the product value, enriched the product with minerals, vitamins, proteins, carbohydrates, and diversified the product range.